Food Friday – Raspberry Cornbread Crumble

I’m not known to be a great cook, especially if you ask my children, but I occasionally like to come up with my own recipes.  Usually I stick to concocting something with lemon and garlic, but I had some corn meal left over from another photo shoot and got an idea on how to put it to use.  I thought my concoction was good enough to share, so here it is:

Raspberry Cornbread Crumble

Crumble:

• 1 cup of corn meal
• 3/4 cup of sugar
• 1/4 tsp. salt
• 1  stick of cold butter cut into pieces (8 Tbsp)

Fruit:

• 1 10 oz. bag of frozen raspberries
• 1/2 to 1 cup of fresh raspberries
• 1/4 cup of sugar
• 2 Tbsp. of cornstarch

Mix the crumble ingredients thoroughly.  Mixture should be crumbly when mixed.   Divide up about 2/3 of the crumble mixture between six mini ramekins and press flat with the bottom of a juice glass.  In a separate bowl,  mix the frozen raspberries, sugar, and cornstarch together.  Divide the fruit mixture between the six ramekins.  Add three or four fresh raspberries to the top of the fruit mixture and then sprinkle the remaining crumble on top.  Bake at 350 degrees F for 35 minutes.

Berries are such a wonderful part of summer time!  These little desserts are just the right size and combination of tangy fruit and sweet cornbread.  I’m sure strawberries, blueberries or blackberries would work just fine as well.

The first few images in this series have been approved at iStockphoto and more will be added soon.  I hope you enjoy the recipe, the photos, or both!  For everyone in the US, have a safe and happy Memorial Day weekend!  It’s summer!

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